“In some parts of town, no midsummer date inspires quite so much joy as the August 1 reopening of Chili John’s in Burbank,” writes Jonathan Gold in anticipation of chili spaghetti and pineapple cream pie. [LA Weekly]
“The execution is competent, yet dishes can sometimes taste more corporate than passionate,” says S. Irene Virbila about the new Wolfgang Puck Bar and Grill in Downtown’s L.A. Live. “The one dish that might draw me into that awful parking structure again could be the grilled calves’ liver.” [LAT]
“A Peruvian flavor injection from Lima-born executive chef Ricardo Zarate,” has upgraded Mercado Paloma writes Food GPS about Mo-Chica’s hard-working chef/owner. “Lomo Saltado was a solid representation of a Peruvian stand-by.” [Food GPS]
“Cool Haus came through like a champ. The cookies were firm and not overly crunchy, while the ice cream brought the bulk of the flavor,” writes Gastronomy Blog on the truck’s new ice-cream sandwich partnership with Milk. [Gastronomy Blog]
“100% Boricua” Puerto Rican food is available at North Hollywood’s Mofongo’s, and Rants and Craves introduces us to island-favorite “mayoketchup,” digs into ropa vieja beef mofongo, and pork chuletas which are “salty,” but “tasty and tender.” [Rants n Craves]
At Craft, they “never use the word ‘no,’” and Refined Palate says yes to everything but the “tough” white anchovy and calamari dish. [Refined Palate]
